Andrew Smyth from The Great British bake Off, served up a delicious classic Christmas yule log on today’s episode of Lorraine.

The ingredients for the sponge are: A little unsalted butter, for greasing, 5 large eggs, 140g caster sugar plus a little extra for sprinkling, 140g plain flour, 25g cocoa powder and ¾ tsp baking powder.

For the icing: 160g good quality plain chocolate, 50g unsalted butter, 75g double cream and 1 tbsp amaretto (optional, to taste).

For the sweet cream filling: 300ml double cream, 3 tbsp icing sugar plus a little extra for decoration, 1 tsp vanilla bean paste / vanilla essence and 100g finely chopped roasted hazelnuts.